Savor The Tasteat Chapter

Thinly sliced scallops, citrus snow, fennel pollen.

• Gluten free
• North Brittany

Ciabatta, basil crema, smoked olive crumble.

• Vegan friendly
• Basil oil

Rice paper, mango, mint, chili-lime nuoc cham.

• Spicy
• Rice paper

Caramelised onion broth, Comté espuma, sourdough crisp.

• Contains dairy
• 12h reduction

Cedar plank salmon, fermented dill beurre blanc, charred lemon.

• Pair with Riesling
• Dill farm • Brittany

Dry-aged ribeye, marrow glaze, smoked carrot purée.

• Gluten free
• 45 day aged

Sweet potato, preserved lemon, ras el hanout, chickpea crumble.

• Vegan
• Moroccan spice blend

Potato gnocchi, coconut curry sauce, charred broccolini.

• Spicy
• Coconut cream

Brown sugar custard, apple butter, vanilla chantilly.

• Warm service
• Cider reduction

Yuzu curd, torched meringue, sesame sable.

• Contains egg
• House preserved citrus